Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique

Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique

The analysis of mercury in food presents a challenge for analytical chemists. Sample pre-treatment and the preconcentration of mercury prior to measurement are required, even when highly sensitive analytical methods are used. In this work, the Diffusive Gradients in Thin Films technique (DGT), combi...

Full description

Bibliographic Details
Main Authors: Pavel Diviš, Marek Reichstädter, Yue Gao, Martine Leermakers, Jakub Křikala
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
mercury
extraction
preconcentration
fish sauce
diffusive gradients in thin films
atomic absorption spectroscopy
Online Access:https://www.mdpi.com/2304-8158/9/12/1858

Internet

https://www.mdpi.com/2304-8158/9/12/1858

Similar Items